posted Mar 14, 2010 6:51 PM by SC RL
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updated Mar 14, 2010 6:52 PM
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We've previously mentioned our love for Szechwan food, with its assertive and spicy flavors. The best Szechwan we've found, within Metrocard distance, is in Flushing. A step down, but still pretty good, can be had in Midtown. But, how is that in Chinatown, where you would expect to be surrounded by Szechwan galore, it is so very difficult to find the ma po tofu, double cooked pork and dan dan noodles that we love?
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posted Mar 7, 2010 4:55 PM by SC RL
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updated Mar 8, 2010 7:10 AM
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Recently, one of my co-workers became acquainted with the 5 for $1 dumpling places that abound on the streets of Chinatown. Her excitement, "$1 for 5 dumplings! 30 frozen dumplings for $5!," reminded me of how excited I was when I first learned about this steal of a meal. Even now, I guess it still amazes me that in NYC, the land of the $12.50 movie ticket, I can eat a big snack/small meal for a dollar.
Our first foray into the world of cheap fried pork dumplings: Fried Dumpling, at 106 Mosco Street, next to the Thai grocery store. Every time we went to the grocery, we'd see a line formed outside of the Fried Dumpling. We soon followed suit and had our first Chinatown dumpling. Though these weren't the best dumplings we've ever tasted, not too flavorful, there was much exclaiming over the unbeatable value.
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posted Mar 1, 2010 7:07 PM by SC RL
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updated Mar 8, 2010 7:14 AM
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When I first started working within walking distance of Chinatown, I formulated a goal. I told myself that I would know, really know, Chinatown by the end of my time here. I want to have tried each and every restaurant, food stand and wandering vendor's wares. I want to have an answer when asked about the best dumpling, the tastiest noodle soup, my favorite roast duck on rice. I want to know enough to satisfy each Oriental craving using only the google food map in my mind. I know, lofty goals, right?
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posted Feb 21, 2010 12:37 PM by SC RL
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updated Feb 21, 2010 12:45 PM
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 We had high hopes for this recipe from the start. It's from Ina Garten and her recipes are consistently reliable, not a stinker in the bunch. And, who doesn't like pot pie, with its perfect down-homey blend of pastry and stew? The addition of the lobster, fennel, fish stock and Pernod give the familiar classic an elegant and unexpected twist. Happily, we were not disappointed. The crust was properly flaky, even though we ran out of butter and had to sub in more shortening. The creamy interior was well-balanced in flavor (I needlessly feared that it would be too fishy when pouring in the fish stock), the lobster kept its texture nicely and the familiar comfort of pot pie was still present. It was refined enough to serve to guests, so tasty that you'll anticipate the next gathering.
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posted Feb 13, 2010 8:52 AM by SC RL
 I
remember reading about Jean-Georges' fried rice recipe on Serious Eats
some time ago. Like so many recipes that I come across, it sounded
interesting, but it didn't make it to our table. Looking back at the
original recipe, I suspect that is because the first ingredient is 1/2
cup of rendered chicken fat*. It's not that we're fats-adverse, it's
more that rendering chicken fat takes this recipe from super-simple to
a bit more involved. It's only fried rice, after all; it should be
simple.
Click here to continue reading |
posted Jan 14, 2010 7:42 AM by SC RL
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updated Jan 15, 2010 1:44 PM
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We've gone the authentic route with empanadas in the past, with all the sifting, mixing and rolling that implies. Hours later, they were tasty enough, sure. But, who wants to put all that work into what amounts to, essentially, an appetizer? Not us.
The solution: we got over our snobby selves and marched over to our nearest grocer's freezer. A couple bags of Goya frozen empanada shells later (we liked the orange colored shells with this recipe)...we were ready to throw together a filling and fry up some seriously delicious empanadas.
Click here to continue reading
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posted Aug 16, 2009 2:26 PM by SC RL
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updated Dec 18, 2009 10:26 AM
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No, I'm not making an omelette, nor am I pounding proteins, Rocky-style. This is my first successful venture into the world of molecular gastronomy*, where nothing is as it seems and traditional cooking is left behind.
It all started when I learned of El Bulli, long known as the best restaurant in the world. What, I wondered, could it possibly take to create the best dishes in the world? The dishes that they were/are creating were exciting and interesting to me; it was beyond any cooking that I've known. The entire cuisine of El Bulli appears to be built on the "Why not?" principle.
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posted Aug 8, 2009 11:30 AM by SC RL
Jajangmyeon,
Jajangmyun, Cha Chang Myun, etc. I've seen this dish phonetically
spelled out in so many different ways, but Mr. Plantain only has one
name for it: chocolate noodles. Don't get too excited, dessert-lovers;
that's not really chocolate you see up there, it's really black bean
paste.
Jajangmyeon is one of several dishes that are known as
Korean-Chinese food, dishes that are distinctly Korean, but derived
from Chinese dishes. There are two Korean-Chinese restaurants that I
know of in Manhattan, Hyo Dong Gak and Shanghai Mong. Hyo Dong Gak is
generally recognized as the favorite, but after tasting their bland
version of jajangmyeon and other traditional Korean-Chinese dishes
(sweet and sour pork and a spicy seafood noodle soup), I couldn't even
imagine tasting its less-regarded peer.
When prepared correctly, Jajangyeon is an addictive, savory noodle
dish mixed with black bean paste, vegetables and meat. The sauce is a
bit stewy, a bit sweet and a bit earthy from the black beans. It's
hard to describe, because I haven't ever tasted anything quite like
it, but it's a crowd-pleaser, loved by kids and adults alike.
In case you're not aware, LA churns out, probably, the best Korean
food in the US. This recipe comes from an LA Korean-Chinese
restaurant, The Dragon. It gets great reviews for its jajangmyeon and
after tasting the recipe, I can see why. Personal note: we've made
this recipe several times and after the first, we went a bit easier on
the black bean paste, and added a little extra sprinkle of sugar after
turning off the heat on the sauce. It pairs very well with Japanese
pickled daikon.
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posted Aug 6, 2009 7:43 PM by SC RL
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updated Aug 6, 2009 6:54 PM
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| Pizzaiolo Anthony Mangieri
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posted Jul 21, 2009 5:34 PM by SC RL
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updated Jul 21, 2009 6:08 PM
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Last week, the Times carried an article about Governors Island, intimating that it is one of the city's best, unknown spots to visit. Though we live a short walk away from the Island's free ferry, we had never taken the short ride over. So, when we read that Governors Island was hosting a City of Water festival this past weekend, we were officially sold. Most exciting part: several Vendy award winners and finalists would be serving up the festival eats.
The festival listing was vague about which Vendy finalists, exactly, would be present, which just added to the suspense. Steps off the ferry landing, we spied Veronica's Kitchen, a downtown cart that we've been wanting to try for ages. After a "small" container of oxtails (so tender and saucy), collard greens and mac and cheese, we kept on walking. Then, we walked into the main food court area and were immediately surrounded by vendy celebrities; it was the unofficial Vendy All-Stars: The Washington Square Park Dosa Man (we got some large and tasty samosas; he was out of the pondicherry dosas we like), Sammy's Halal (the best chicken and lamb over rice we've ever had) and the Sainted Arepa Lady.
 We never thought we'd have occasion to taste her arepas. The Arepa Lady's cart regularly stands in Jackson
We were too full to taste the other attendees: Kwik Meal and Heavenly Delights, but we'll make sure to track them down in the streets, soon. Verdict? Governors Island is for those Manhattanites who wish that they had a backyard, the same ones who flock to Central Park for a little piece of nature. The Vendy vendors were the definite highlight of the trip and it saddens me to know that they won't be there the next time we visit.
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