Friday saw a foiled attempt to eat cheaply at Park Avenue Cafe, as they're closed for renovations, with no visible signage on where they've moved to in the meantime, or when they'll re-open.
So being a tech-savvy glutton, I went to their website and saw the following notice in BIG FONT:
As all good things must come to an end,
Pay Your Age comes to a close on
Wednesday, May 23.
Enjoy the wonderful offer for the next few weeks.
We are grateful for your Pay Your Age patronage!
NOOOOOOOOOOOOOOOOOOOOOOOOO!!!!!!!!!!!!!!!!!!!!!!!!!!
Saturday, May 26, 2007
Wednesday, May 2, 2007
updates on the cheap eats list
so sometime in august last year i found this list:
New York's Best Cheap Eats
me: "maybe we can try all the places on the list over the next year"
boy: "ok, sure"
and now 9 months later, we've still only tried 28 of the 101 restaurants on the list. the boy has since taken to accusing me of coercing him to submit to my bad ideas, but i maintain that he was at least agreeable, if not enthusiastic, when the idea was first formulated.
a few keepers have emerged from the list. buenos aires (6th between Aves A and B) is most definitely a value for money steakhouse that more than makes up for the trek you have to make to the subway station. super taste (eldridge and canal) lives up to its name, and the old chinese men slurping up noodles add to the authenticity. and we will all remember forever saravanaas, where we were so overcome with our excitement for thosai that we each ordered 2 entrees.
then there are places like sentosa, which were good, but not worth the travel time for brooklynites. no major disappointments though, which is heartening for the folks at new york magazine.
i think we could do at least 10 more over the next 3 months. there are some for which we don't have an excuse for why we haven't been there yet, like momofuku noodle bar, or room 4 dessert, or blue ribbon bakery. but we're working on it.
New York's Best Cheap Eats
me: "maybe we can try all the places on the list over the next year"
boy: "ok, sure"
and now 9 months later, we've still only tried 28 of the 101 restaurants on the list. the boy has since taken to accusing me of coercing him to submit to my bad ideas, but i maintain that he was at least agreeable, if not enthusiastic, when the idea was first formulated.
a few keepers have emerged from the list. buenos aires (6th between Aves A and B) is most definitely a value for money steakhouse that more than makes up for the trek you have to make to the subway station. super taste (eldridge and canal) lives up to its name, and the old chinese men slurping up noodles add to the authenticity. and we will all remember forever saravanaas, where we were so overcome with our excitement for thosai that we each ordered 2 entrees.
then there are places like sentosa, which were good, but not worth the travel time for brooklynites. no major disappointments though, which is heartening for the folks at new york magazine.
i think we could do at least 10 more over the next 3 months. there are some for which we don't have an excuse for why we haven't been there yet, like momofuku noodle bar, or room 4 dessert, or blue ribbon bakery. but we're working on it.
Tuesday, May 1, 2007
Lamp Chops
The owner of the blog and his girlfriend were kind enough to bestow upon me a housewarming gift, a 12" hunk-chunk piece-o-metal cast iron skillet, and with the memories of the first ever episode of Good Eats fresh in my mind, we seeked out steak to sear!
Ingredients:
Some fresh lamb chops or equivalent red meat
Freshly Ground Black Pepper, Kosher Salt
Vegetable of Choice, I used Brussels Sprouts
Method:
Preheat oven to 500 F
Put cast iron skillet in oven til it hits 500F, remove and place on stove on high
Season lamb chops with kosher salt and fresh ground pepper on both sides
Lube both sides with some canola or peanut oil
Sear lamp chops in cast iron skillet 30s each side.
Move skillet and meat into 500F oven for 2 minutes
Flip meat and cook for another 2 minutes
If you have probe thermometer, poke it into the middle of the meat to check doneness:
Remove meat, cover with Aluminium foil and let it rest for 2 mins.
Meanwhile, quickly stir fry some brussels sprouts in the heat remaining in the cast iron skillet.
Enjoy!
(Recipe adapted from Good Eats)
Ingredients:Some fresh lamb chops or equivalent red meat
Freshly Ground Black Pepper, Kosher Salt
Vegetable of Choice, I used Brussels Sprouts
Method:
Preheat oven to 500 F
Put cast iron skillet in oven til it hits 500F, remove and place on stove on high
Season lamb chops with kosher salt and fresh ground pepper on both sides
Lube both sides with some canola or peanut oil
Sear lamp chops in cast iron skillet 30s each side.
Move skillet and meat into 500F oven for 2 minutes
Flip meat and cook for another 2 minutes
If you have probe thermometer, poke it into the middle of the meat to check doneness:
Rare: 120° to 130°Cook times might vary for different sized pieces of meat.
Med Rare: 130° to 145°
Medium: 145° to 155°
Toast: 155° and up
Remove meat, cover with Aluminium foil and let it rest for 2 mins.
Meanwhile, quickly stir fry some brussels sprouts in the heat remaining in the cast iron skillet.
Enjoy!
(Recipe adapted from Good Eats)
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