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Dave Cook
I maintain a website called Eating In Translation about interesting, usually inexpensive food in and around New York.
Interests: Classic films, fiction, travel (even if it's an extended day trip), poker (friendly games only), collecting (mostly flat things, since my apartment is small), trivia (covers most everything else).
Recent Activity
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Unless you're angling only to nip off a "tentacle" or two, it's easier to approach from the "tail": squid-ink chile-pepper corn dog ($5). The Basac 158-09 Northern Blvd. (158th-159th Sts.), Murray Hill, Queens 718-762-8484 www.Facebook.com/TheBasacNY Continue reading
Posted 6 hours ago at Eating In Translation
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Festival de la Calle 152 Saturday, May 27, 11:00-5:00 152nd St. between Jackson and Union Aves., Woodstock, Bronx www.NPRDPinc.org/152nd-street-festival Previously: www.EatingInTranslation.com /2014/06/festival-cultur.html Free admission Ridgewood Market's Food Fest and Cookout Saturday, May 27, noon-6:00 The Footlight, 465 Seneca Ave. (Nimrod-Harman Sts.), Ridgewood, Queens www.Facebook.com/events/1365285980196115 Free admission The Great Brooklyn Grill... Continue reading
Posted yesterday at Eating In Translation
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Straight comfort food: egg salad sandwich ($5.25). The roll was our waiter's suggestion; extra napkins were my idea, albeit a little late. George's 753 Coney Island Ave. (Cortelyou-Dorchester Rds.), Ditmas Park, Brooklyn 718-484-4971 www.DitmasGeorge.com (In recent years, contrary to the assertion of the vintage-1950s sign, closed during the overnight hours) Continue reading
Posted 2 days ago at Eating In Translation
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At first sight of dried scallops with squash ($15.95), you might ask, where are the scallops? The featured ingredient is present throughout, but — after being cooked and dried near the fishery, then rehydrated in the kitchen and torn to bits to release as much flavor as possible — the... Continue reading
Posted 3 days ago at Eating In Translation
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At the movies, whether you're watching a big-screen blockbuster or an art-house comedy, the order in which images appear onscreen rarely matches the order in which they were recorded. A film might be shot "out of sequence" for many reasons, but particularly to rationalize the use of locations and talent,... Continue reading
Posted 4 days ago at Eating In Translation
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This pistachio cake and orange cake (slice, $3, already divvied in two) appeared atop the restaurant's outdoor "Italian market" table, which sets up on weekend mornings at 10:00. You snooze, you lose. Lea 1022 Cortelyou Rd. (at Stratford Rd.), Ditmas Park, Brooklyn 718-928–7100 www.LeaBrooklyn.com Continue reading
Posted 5 days ago at Eating In Translation
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Georgians — that is, Georgians who hail from the former Soviet republic and not the deep South — love their cheesy khachapuri and their beef-and-lamb-filled khinkali. (Pairing suggestion, in striking green: tarragon soda.) At a glatt kosher restaurant, however, dairy items and meat items can't mingle, either in the kitchen... Continue reading
Posted 6 days ago at Eating In Translation
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From Farm to Tray Thursday, May 18, 7:00-9:00 Church of the Holy Apostles, 296 Ninth Ave. (at West 28th St.), Manhattan www.FarmToTray.org Tickets: $150, or $250 and up for hour-earlier VIP admission; proceeds benefit the Holy Apostles Soup Kitchen St. Athanasios Greek Festival Thursday through Sunday, May 18-21, various hours... Continue reading
Posted May 17, 2017 at Eating In Translation
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When calling on the then newly opened Lhasa Liang Fen, a snug Tibetan restaurant in Elmhurst, I couldn't help but notice the yellow "laundromat" sign that seemed to rise like a smokestack above the restaurant's green awning. Previously this tiny space was, in fact, part of the laundry next door.... Continue reading
Posted May 16, 2017 at Eating In Translation
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Bourekas are Middle Eastern cousins of savory pies that are known throughout the Balkans and the Levant. Under various names, some of these related pastries are baked as large pies and sliced into wedges; others are wound into flat coils, then torn apart at the table. Carmel's bourekas are fashioned... Continue reading
Posted May 15, 2017 at Eating In Translation
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Artwork is for illustration only: Many candies at Schmidt's are not nearly so regular in appearance. A peppermint pattie, to take just one example, will inevitably be lumpy and out of round, a far cry from machine-made, foil-wrapped, pucklike symmetry. But its mint flavor will be pure, free of the... Continue reading
Posted May 14, 2017 at Eating In Translation
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Surviving gnomelike door-minder, looking downward at the entryway of 117-19 Jamaica Ave. (on the acute triangle formed with Myrtle Ave. and 117th St.), Richmond Hill, Queens See also this menu from 1947, which includes turtle soup, broiled shad roe, calf's head a la vinaigrette, and hasenpfeffer. Continue reading
Posted May 13, 2017 at Eating In Translation
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The provenance of a restaurant named "King Tut" is obvious enough, and "pie," of course, means pizza. But here it also means feteer, a platter-sized Egyptian flatbread whose flaky layers can embrace fillings either savory or sweet. This custard-filled feteer ($8) is one of the simplest and most approachable until... Continue reading
Posted May 12, 2017 at Eating In Translation
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Dishes emblematic of the Brazilian state Minas Gerais highlight this restaurant's ample self-serve buffet. The most unusual — and perhaps unique in Queens — are golden curls of pequi (peh-Key). Though a fruit, pequi is eaten out of hand only by the uninitiated, since the nut is protected by sharp... Continue reading
Posted May 11, 2017 at Eating In Translation
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Building a Food Movement in New York in the Age of Trump Thursday, May 11, 9:00 a.m.-10:30 a.m. CUNY School of Public Health, 55 West 125th St. (Fifth-Sixth-Aves., 7th fl.), Manhattan www.CUNYUrbanFoodPolicy.org /events/2017/5/11/urban-food-policy-forum-building-a-food-movement-in-new-york-in-the-age-of-trump Free admission with online registration Via Edible Manhattan Food Book Fair Thursday through Sunday, May 11-14, various... Continue reading
Posted May 10, 2017 at Eating In Translation
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Underappreciated on pizza, lamb is very much at home on pide, even when the elongated Turkish flatbread must be cut down to size to fit the plate. This chunky-style kusbasili pide (Koosh-bah-Shay-luh Pea-day, $10.95) weds cubed lamb to tomatoes, onions, peppers, and cheese. Compare the casually plated kiymali pide at... Continue reading
Posted May 9, 2017 at Eating In Translation
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A sand castle abandoned to the rising tide? No: Uyghur ice cream (regular, $2) in the traditional Kashgar presentation, and as adapted to a familiar New York serving style. The pleasure is ours. Erqal New World Mall food court, stall 5 136-20 Roosevelt Ave. (Main-Union Sts.), Flushing, Queens Continue reading
Posted May 8, 2017 at Eating In Translation
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Cueritos, pickled pig skin (taco, $2.50). Ricos Tacos (aka Piaxtla es Mexico Deli) 505 51st St. (Fifth-Sixth Aves.), Sunset Park, Brooklyn 718-633-4816 Continue reading
Posted May 7, 2017 at Eating In Translation
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Unlike the various muscle meats and organs held at low heat, on full display, my chosen off-cuts were secreted under a damp towel. When they appeared, thoroughly chopped, I didn't recognize them by their looks, only by their gelatinous texture. Tacos de ojo (eye; 16 pesos each, about 80 cents... Continue reading
Posted May 6, 2017 at Eating In Translation
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At first "relleno" was the only I.D. that the brusque vendor at this market stall would provide. Perhaps only to move me along, she grudgingly added that the sausage slices were "filled" with pork. Later I learned that these were blood sausages of a particularly smooth-textured, unctuous sort, good for... Continue reading
Posted May 5, 2017 at Eating In Translation
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"Dos campechanos," confirmed the taquero, acting as his own expeditor and omitting the superfluous part of my request. At first I'd been dithering between cecina and longaniza, or perhaps one taco of each, but the sight of another customer's plate inspired me to order likewise: I'd get the combo of... Continue reading
Posted May 4, 2017 at Eating In Translation
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Mezcal and the Taste of Oaxaca Thursday, May 4, 6:30-8:00 Museum of Food and Drink, 62 Bayard St. (Lorimer-Leonard Sts.), Williamsburg, Brooklyn www.MOFAD.org/events /2017/5/4/mezcal-and-the-taste-of-oaxaca Tickets: general admission, $60; ages 21 and over only One in a series presented by MOFAD Celebrating Twenty Years of Balthazar: Running a Great Restaurant Thursday,... Continue reading
Posted May 3, 2017 at Eating In Translation
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Fresh, thick tortillas were essential, but for a taco guisado like this, my fork would come in handy, too. "Guisado," literally "stewed," by extension refers to all manner of homespun dishes, whatever their consistencies. Several street carts in the neighborhood serve six to eight varieties; from the stand-up counter at... Continue reading
Posted May 2, 2017 at Eating In Translation
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The nopales and the salsa were my doing, but at this corner taquería, papas a la Francesa are de rigueur. During my two-week visit to Mexico City, I don't recall seeing fries on tacos anywhere else; perhaps this overloaded presentation is more the fashion in the state of Michoacán. (Uruapan... Continue reading
Posted May 1, 2017 at Eating In Translation
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Various locations, Mexico City (From a March 2017 visit) Continue reading
Posted Apr 30, 2017 at Eating In Translation