pnking wrote:

ronnie_suburban wrote:

pnking wrote:The "Montreal smoked pastrami" in a stall on the north side of the French Market at Ogilvie....tender.....juicy.....wonderful taste.....by far the best I've ever had....can't recommend it highly enough.

Fumare?

=R=

Yes.....that's the place.....I'm going there again today.....

I was sent a coupon for a free pastrami sandwich there, which is valid through Friday (National Hot Pastrami Day). I'm hoping to have time to check it out sometime tomorrow afternoon.

=R=

The tandoori catfish from Khan BBQ. I was there Monday with the Dinner Exchange folks and it was outstanding, but luckily for me it did not hold the intreest of most of the other diners, thus I was able to take it home with me. I just polished off the rest...still delicious. And pretty cheap...about 4 fillets for $10.

I love grilled catfish, (see Chicago-style masgouf for example). This sounds awesome. I've never seen it on Khan's menu. How is it listed? Can you mail some to NYC for me?

Habibi wrote:I love grilled catfish, (see Chicago-style masgouf for example). This sounds awesome. I've never seen it on Khan's menu. How is it listed? Can you mail some to NYC for me?

I think it's just called Tandoori Fish on the menu.

Callebaut Chocolate Cake with Grand Marnier at Nacional 27.
Wow. Intense chocolate, perfect level of sweet and bitter. A dollop of whipped cream that I think was enhanced with crema/creme fraiche. Wow again.

stevez wrote:

Habibi wrote:I love grilled catfish, (see Chicago-style masgouf for example). This sounds awesome. I've never seen it on Khan's menu. How is it listed? Can you mail some to NYC for me?

I think it's just called Tandoori Fish on the menu.

I think you're right. Here's a picture of it from back in 2007 . . .


Tandoori Fish at Khan BBQ (2007)

=R=

JoelF wrote:Callebaut Chocolate Cake with Grand Marnier at Nacional 27.
Wow. Intense chocolate, perfect level of sweet and bitter. A dollop of whipped cream that I think was enhanced with crema/creme fraiche. Wow again.

this is timely as I am headed here next week.

I know what I'm eating when I get back to the Chi in two weeks.

I have to add another vote for the Montreal Smoked Pastrami sandwich at Fumare in the French Market at Ogilvy.

Bought it last night for dinner along with a bunch of other really good sandwiches from Meatyballs Mobile, Pastorale, Saigon Sisters, and it still stood out, among all those other great sandwiches.

I got it with swiss on rye and they give you some really good mustard.

Skinny fries with truffle oil at the Bad Apple Bar in Lincoln Square.

ALMOND CREAM CROISSANT from Floriole!!!

Almond cream croissant.

What spiffytriphy said.

At Longman and Eagle this morning for brunch, we ordered the Tete de Cochon Open Faced sandwich which is as good as the dinner dish, but even better was the Fall Strada. An egg, cheese, and bread porridge like brunch item, it included sausage, pumpkin, apple, dates, and gruyere and was topped with a sunnyside up egg.

It was a great middle ground for me since I have such a hard time deciding between sweet and savory breakfasts and easily qualifies as the best brunch item that I have had since the waffle at the Publican.

I had the tete de cochon at dinner on Friday and it was as excellent as everyone has said.

cilantro wrote:Also #2: If you want dessert, not too far, on La Grange, is Balkan Bakery. Don't go for the crescent rolls -- not enough filling, mostly bread. But some of the "cookies" (actually, little slices of cake) are quite nice and the Bosnian-style baklava is righteous.

I thought it would've been worth the trip just to see the burek warming cabinet (unfortunately empty). We had a hollow donut-like thing that was very nice but I wasn't as impressed with the krempita.



Balkan Bakery
541 S La Grange Rd
La Grange IL
708-588-1899

Lunch at Sgt. White's Diner, Beaufort, SC:



Smoky ribs, corn, butter beans and a hunk of cornbread, all washed down with sweet tea. $7.99
Sadly, no room for pie.

Homemade split-pea soup on a wintry Brooklyn day:

Coney dogs at Tony's Hot Dogs, Va. Beach, VA







Hormel 10 to 1 frankfurter, Greek style chili, steamed buns. I never have less than 4 and occasionally as many as 10 at one sitting. To me, it's the world's best hot dog.

Question: What could be better than Old Bay flavored potato chips?





Answer: Old Bay flavored "tater tots".

Roasted pheasant topped with cauliflower puree and granola at Ria tonight. I had to confirm three, maybe four times that this was not pork belly. The meat wasn't fatty, but the skin was astoundingly crisp, and the rest of the cut was supremely buttery in a porky kind of way. The thick dollop of cauliflower was reminiscent of yogurt with just a kiss of honey, and the granola seemed both a playful flourish and purposeful, the grain ensuring that the dish was not too ethereal. I was deep in conversation when the pheasant was presented; it rendered me speechless for probably a full minute after I had finished it. I can barely remember the six or seven other things I ate tonight because of that bird (and some wine).

Evil Ronnie wrote:Answer: Old Bay flavored "tater tots".

Meant to say how delicious your tater tots looked over on Shopping and Cooking. Delicious as they may have been, old bay TT has my belly growling in anticipation.

Oatmeal pie from Hoosier Mama.

It's basically a soft oatmeal cookie in a pie crust. Brilliant!

Chicken and rice platter from the 53rd and 6th halal cart in Manhattan. Prior to applying generous amounts of white sauce.

I fail to see anything, other than an endorsement by nymag.com and a long line, that sets the cart on 53rd and 6th apart from nearly any other halal cart in Manhattan.

Evil Ronnie wrote:Coney dogs at Tony's Hot Dogs, Va. Beach, VA


Hormel 10 to 1 frankfurter, Greek style chili, steamed buns. I never have less than 4 and occasionally as many as 10 at one sitting. To me, it's the world's best hot dog.

Greek chili? is this anything like Cincinnati chili?

I just ate it for lunch and it was a pork chop I got from Conca D'Oro bakery on Saturday in Edison Park. You don't need a knife, just a fork and a napkin. Mmmmm, fabulous!!

When I cut up my Gunthorp chicken from Butcher and Larder last night, I went ahead and tossed the neck in the brine as well. I tossed it on the grill with all of the other pieces, and then left it on to really crisp up when I pulled everything else off. Gnawing at the crispy, salty skin and long stringy bits of slightly over-brined meat - killer. I'll never toss a neck in the stock pot again.

-Dan

Butterscotch pork belly with persimmon...or the apple pie soup at Schwa. both delectable and amazing.

Mexitalia fusion.

Al dente sedani rigati with a quick sauce made by simmering my leftover lamb carnitas with diced tomatoes that I had roasted at the height of summer and frozen. I will not forget this idea of making pasta sauce out of carnitas, which are cheap and incredibly easy to find every day. The sauce took about 15 minutes and tasted like it simmered all day. I think pork carnitas and canned tomatoes would be fine subs for the ingredients I had on hand.

The Foie Gras Duck Sausage at Hot Dougs....oh mama that is a good sausage!!!!