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Mansoura's has the best Turkish Delight I've ever had.
Commented Apr 28, 2011 on Mansoura Pastries at Eating In Translation
Mansoura Pastries
Rib-sticking fare, confectionary department: Mansoura's take on Turkish delight has an unusually high payload of chopped pistachios. The rosewater-scented gel that binds their loukoum, as it's also called, is firmer than most, too. This 200-plus-year-old family business — which quietly marked ...
I've seen crap on a number of Chinese menus. I also remember one menu that had squib under seafood and squad under poutry [sic].
I remember a sign in the window of a Chinese takeout:
LUNCH SPECIAL
COME WITH RICE
Commented Apr 18, 2011 on "Crap" at Eating In Translation
"Crap"
It's a challenge for me to puzzle out Chinese characters, especially characters written by hand, so I shouldn't point when someone stumbles over English. In the case of this succinct mistranslation, however, I couldn't resist. As for the critters in question, they had fins, not claws, and for ...
For some reason the appellation "glutinous rice ball sidewalk vendor" conjures images of an Asian counterpart to the Pillsbury Dough Boy.
Commented Apr 5, 2011 on Glutinous rice ball sidewalk vendor at Eating In Translation
Glutinous rice ball sidewalk vendor
My first thought was, kin to chin chow. That's one name for the greenish-black grass jelly enlisted in East Asia for its cooling properties. An English speaker, about to tuck away his purchase, confirmed the addition of some beneficent powder. He also offered a sample — a glutinous rice gob wi...
One missing g was the cause of it all. When I first saw the restaurant I had my hopes up that it was a Xian-style place, then I saw the Fujianese menu.
Commented Mar 28, 2011 on Wei Mei Xian at Eating In Translation
Wei Mei Xian
This "Chinese New Year cake" rings in the fried-noodle section of the menu. Nian gao is made in many sweet varieties, but chao nian gao is inevitably a savory preparation. This basic version ($3.95) is simply stir-fried with strips of pork and a handful of greens. It's a dish that easily can b...
Puebla Mini Market in Sunset Park makes pressed tortas.
http://chowhound.chow.com/topics/418715
Commented Mar 18, 2011 on Toloache Taqueria at Eating In Translation
Toloache Taqueria
Pressed, yet moist. I didn't realize my torta would be warmed up and flattened out; perhaps that's Toloache's practice with all its Mexican sandwiches, or perhaps only with tired bread at the end of a long day. In either case the "pepito" — beef brisket complemented by caramelized onions, blac...
E-Fu noodles are similar to yee noodles in Malaysian Chinese restaurants. I believe they're fried and dried, then reconstituted in liquid.
Commented Mar 7, 2011 on Great N.Y. Noodletown at Eating In Translation
Great N.Y. Noodletown
Here's a good test for tender squid: Squeeze one end between two chopsticks, and nip off the other end with your teeth. At humbly decorated Great N.Y. Noodletown, the lightly salt-baked cephalopod, shown with shrimp and scallops ($14.95), came through in a pinch. Also shown: jellyfish and thou...
You had what are probably the two most popular noodle dishes of Korean-Chinese cuisine. I too am not a fan of jja jang myun with its oil slick sauce, but it's a variant on the Northern Chinese cha chiang mein (sometimes called Peking-style noodles), which I much prefer. I love jjam ppong. The best place I know in Manhattan is Hyo Dong Gak, on 35th Street. I always order the "extra spicy, extra seafood" version. I think you'll be happy with the spice of that one.
Commented Jan 10, 2011 on Jin Jja Roo at Eating In Translation
Jin Jja Roo
All ends up in the same place. All the orders, that is. At the Food Gallery 32 food court, a variety of independent Korean vendors, some who adapt flavors from China or Japan, all are served by one computer-ordering system, literally at the front of the house. Though you're free to stroll past...
"qebapa (you may know them as cevapi)"
I hadn't thought about this before, but this suggests that the name cevapi comes from kebab.
Commented Jan 3, 2011 on Qebaptore Kalaja at Eating In Translation
Qebaptore Kalaja
Though this venue is closed — it opened and closed twice, in fact, over the course of a year — I'm freshening this post nonetheless. Almost everything at this qebaptore was shpije, which is to say, the bread was brought in from an Albanian bakery in Connecticut, but the ground beef sausages ca...
This place is a Singapore institution, yes? I believe I ate there in 1992.
Commented Jan 3, 2011 on The Banana Leaf Apolo at Eating In Translation
The Banana Leaf Apolo
Myself, I've always thought that the cheeks are the best part of fish head curry. But my host, K.F. Seetoh of Makansutra fame, insisted that we go halfsies on the eyeballs, too. The dish typically plunks red snapper into a tamarind-based curry laden with okra and a blend of proprietary seasoni...
Dave, I'm pretty sure nasi padang gets its name from the town of Padang in Sumatra.
Commented Dec 18, 2010 on Nasi Padang River Valley at Eating In Translation
Nasi Padang River Valley
From looks alone it's hard to tell the rendang is super-tender. Reportedly, River Valley employs a better cut of ingredients for its nasi padang — a Malaysian and Indonesian phrase meaning "rice field," and a precursor to rijsttafel, or "rice table" (but see comments below) — including rib-ey...
Did you slam it at the Strand?
Commented Dec 12, 2010 on Strand Book Store at Eating In Translation
Strand Book Store
It's hardly the first old-media business to supplement its cash flow with food sales. Blockbuster, you likely have seen, serves long-popped popcorn and other theater-style concessions. Science fiction emporium Forbidden Planet sells Pocky and a few more Japanese packaged snacks at its upstairs...
It's high time for Hires!
Commented Apr 13, 2010 on "Hires Root Beer" at Eating In Translation
"Hires Root Beer"
That's one very faded ad: "Hires," "root beer," and "good all" are all I can make out. For clarification I turned to Jerome Gundrum, also known as "Dr. Root Beer," a North Carolina-based collector of memorabilia and brewer of soft drinks. That's one very faded ad, he agreed. Though his colle...
Excellent urban archaeology.
Commented Apr 1, 2010 on "Lobster Canton Style" at Eating In Translation
"Lobster Canton Style"
"We believe the sign belonged to a restaurant in the 1940s," wrote a staffer from New Hyde Park's office of the village historian. That's the approximate date of construction, continued the staffer, for the building that covered it (till 2005, when it burned down). The name of the restaurant...
There was a time when the bialy was known as a Bialystoker roll. Indeed, when I was a lad, My grandfather, who grew up in Bialystok when it was part of Russia, used to say "Pick me up a Bialystoker."
For me Kossar's and Bagel Hole are THE sources respectively for their specialties. But the best thing at Kossar's is the bulka, the submarine shaped big bialy, great for sandwiches.
Commented Mar 25, 2010 on Kossar's Bialys at Eating In Translation
Kossar's Bialys
It's not merely a bagel that couldn't go through with it. A bialy — like the plumper of the two "Producers," named for the Polish town of Bialystok — is a baked roll with a characteristic depression in the center. This nicely browned one cradled garlic and a pinch of poppy seeds. At 90 cents, ...
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