General fitness, health and nutrition · Public discussion

Slope Meat Specials?

Started by Andy Katz · · Last activity · 4 posts · 238 views

This thread is locked and is currently read-only.

Thread details

What we know about this thread

Original section
General fitness, health and nutrition
Published
19 September 2005
Last activity
21 September 2005
Original author
Andy Katz
Posts
4
Discussion status
Public discussion
Total views
238
Views / 30 days
0

The navigation and discussion metadata provide context. Posts remain in their original chronological order.

Showing posts 1–4 of 4
Posts remain in their original chronological order.

Text size
  1. Hi everyone,

    I'm officially off matzo ball patrol. Matter of fact I quit that
    place. Now I work closer to home, Fifth Ave, Park Slope, which has
    been a fairly happening place in the Brooklyn restaurant scene.

    We're just down the road from Al Di La, Aunt Suzi's, Tempo, Bonnnie's
    & 200 Fifth Avenue, some of the best regarded and/or most successful
    restaurants in NYC. The cuisine is contemporary American, make of that
    what you will. Last night I walked in minding my own business and the
    owner jumped in my face: What's your special?

    Er, lots of crab in the walk-in, a nice crab risotto with 'sparagus?
    And so it was.

    But they keep talking about meat specials. I said, how about
    saltimbocca (saltimbocca's the one dish I've had at Al Di La that's
    kind of eh...)? Okay. That's one.

    We already do a pork loin, that's not half-bad, and stuffed pork chops
    and/or chicken breast make periodic appearances. There's a paella
    that's worthwhile for the ingredients, but not a true paella, spinach
    fettuccine, burgers, angel hair, chicken breast supreme, hanger steak,
    mussels ... not a huge menu. The owners value flexibility and they're
    looking to do better food as the day progresses.

    I was thinking maybe some kind of Swiss Steak variant, maybe hors
    devours-style turkey burgers similar to the ones showcased in this
    month's Cooking Light with caramalized onions, maybe a prawn risotto
    like the ones they serve in Rome, prawns pureed with tomato and cream
    served in an otherwise smooth risotto--totally fab!

    Maybe some kind of pita pizza that helps use those ingredients that
    are loitering in the walk-in beyond their welcome? We always have
    cheeses and tomato sauce on hand.....

    Just thinking out loud ... do any of those make sense?

    Andy Katz
    ***************************************************************
    Being lied to so billionaires can wage war for profits
    while indebting taxpayers for generations to come, now
    that's just a tad bit bigger than not admitting you like
    the big moist-moist lips of chunky trollops on your pecker.

    Paghat, the Rat Girl

  2. Andy Katz said:

    Just thinking out loud ... do any of those make sense?

    Andy,

    Since you're in the American cuisine biz, how about a nice chili!
    Winter's comin' and it could work.

    All the best,

    Andy

  3. Andy q said:
    Andy Katz said:

    Just thinking out loud ... do any of those make sense?

    Andy,

    Since you're in the American cuisine biz, how about a nice chili!
    Winter's comin' and it could work.

    Nice idea, Andy, particularly as chilis are so diverse.

    I'll definitely have to consider that one.

    Andy Katz
    ***************************************************************
    Being lied to so billionaires can wage war for profits
    while indebting taxpayers for generations to come, now
    that's just a tad bit bigger than not admitting you like
    the big moist-moist lips of chunky trollops on your pecker.

    Paghat, the Rat Girl

  4. "Andy Katz" <[email hidden]> wrote in message
    news:[email hidden]...

    Quoted message said:
    Andy q said:
    Andy Katz said:

    Just thinking out loud ... do any of those make sense?

    Andy,

    Since you're in the American cuisine biz, how about a nice chili!
    Winter's comin' and it could work.

    Nice idea, Andy, particularly as chilis are so diverse.

    I'll definitely have to consider that one.

    How about a US variation of Canard a la Presse?

    You could call it " 'Shoulda Ducked and Run' (Big Truck Squished Road Killed
    Quacker)" or summink like that.

    I know I'm most helpful, but you are most welcome. ',;~}~

    Shaun aRe

Active in the last 60 minutes

Active in this thread

0 users · 0 guests ·0 bots ·0 total

No signed-in users are active right now.

No known search crawlers active right now.