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HOME > Chowhound > Outer Boroughs >
Jun 7, 2011 09:33 AM

Neerob Chowdown Report (Long)

Admittedly I wasn't taking notes during the awesome Bangladeshi meal several of us enjoyed this past Sunday at Neerob in Parkchester, the Bronx. So I'll do my best to write this report from memory. (Luckily most of what I tried made me want to stand up and cheer, so remembering what I ate will be easier than usual.)

I hope others will jump in here with additions and corrections -- especially since, as a vegetarian, I didn't get to sample the two fish dishes (though they looked and smelled amazing -- crispy and laden with tomatoes, spices, etc.) and one of the seafood-based bhartas. (Yes, I cheated and tried the sutki bharta -- dried fish, and it was totally worth foregoing my veg. ideals for that brief moment!)

*Mixed Vegetable Pakoras -- I didn't try these, as I'm not s huge fan of fried food, but Miss Masala was sitting next to me and seemed quite impressed by them.

*Moong Daal -- This thin lentil soup (sambhar-like consistency) had multiple bold flavors. Writing this now, I remember being struck by the lovely lemony edge, but there also seemed to be some other spices present (maybe cumin or mustard seeds and definitely turmeric; garlic is a good bet too), as well as tomatoes and coriander leaves. I am a huge daal fan, and this is one of the best I've ever had in a restaurant -- light, low on oil, and amazingly flavorful.

*Mixed Vegetables: This dry dish (i.e., no gravy) contained cabbage, carrots and a S. Asian gourd that goes by several names -- ghiya, lauki, doodhi, bottle gourd -- and was seasoned with garlic, turmeric, chilis and probably onions and tomatoes (as the menu notes), though these were so well-cooked that they were barely noticeable. It was great to see ghiya/lauki/doodhi/bottle gourd in a restaurant dish, as this amazingly healthy vegetable is usually only found in homecooking -- though it's great at absorbing the flavors of whatever it's cooked in and deserves more use/love!

*Spinach (w/mustard greens too?): This was my absolute favorite dish of the night. Hands down the best S. Asian preparation of spinach I've ever had (and I have easy access to Punjabi homecooked versions of this veggie: saag paneer, saag aloo, etc.). In Neerob's version, spinach (and possibly mustard greens too -- as this seemed too fibrous to just be spinach) was sauteed with ample mustard oil (which gave the dish a wasabi-like flavor) and other seasonings -- maybe lemon/lime juice, chilis, garlic, onions and spices -- to create an explosive flavor combination. There was none of the usual bitterness one sometimes encounters with cooked greens. Another plus, the greens were pureed perfectly -- not so much as to be mushy, but definitely soft and easy to eat. Also, the dish was amazingly low on oil!

BHARTAS (mashed side dishes served at room temp. -- like a chutney but much more substantial)

*Sutki bharta -- If I understood JFores correctly, this is made from fish that is treated in much the same way pickles are made in India -- dried in the sun and then sauteed with spices -- then mashed into a paste. I read online that this bharta supposedly has strong taste/smell, but I thought it was very tasty and mild. If I'm remembering correctly, its taste was similar to the "BBQ" pastes you find at Taiwanese hot pot places (for use in assembling your dipping sauce) -- salty and savoury, with a very slight spicy kick at the end. In short -- I really liked it.

*Aloo bharta -- I didn't get to try much of this, but what I did try was good. Lots of mustard oil gave the boiled/mashed potatoes the same wasabi-like flavor that the Spinach dish had. Also, there seemed to be red and green chilis, garlic, and lots of coriander leaves involved. Tasty!

*Begun bharta -- I'm guessing the eggplant in this had been roasted before being mashed up, which gave the dish a barely detectable smoky edge. Otherwise, this had the same same good stuff that the Aloo bharta had: plentiful mustard oil, chilis, garlic and coriander leaves.

*Shrimp & Aloo (?) bharta -- Was it shrimp & aloo (potato) or shrimp & chana daal (lentils made by removing the skins of chickpeas)? Either way, my vegetarian guilt kept me from trying this dish. :(

*Mixed Vegetable bharta (light green color) -- Amazing! This was my favorite among the bhartas we tried. Khokon, the owner, told me which vegetables are contained in this bharta (green beans, moong daal, squash and many others -- if I'm remembering correctly), but I was so caught up in the feasting action that I didn't write down the ingredients he mentioned, and now, of course, I can't remember them. Does anyone else know? At any rate, this bharta had the consistency of wasabi (i.e., it was very finely mashed) and offered a complex mix of flavors, with mustard oil, garlic and coriander leaves prominently represented among these.

*Tomato bharta -- This reminded me of tomato chutneys I've had in Indian homes, though the tomato chunks were large and had not been blended to smoothness. I think there were also onions, chilis and coriander in this bharta. And it's a good bet that garlic, mustard oil and possibly black mustard seeds were also involved. I liked it that the tomatoes were not so overly cooked that they had totally disintegrated. This bharta was halfway between the chopped tomatoes you might find in a salad and those you find blended into an Indian tomato chutney. Nice.

*Sandesh -- This was lighter than the Indian versions I've tried, and not too sweet. Though come prepared with your lactaid pills (if need be), as these are intensely dairy-ific. I assume these were made in-house -- does anyone know for sure?

*Gulab Jamun --, soft and fresh gulab jamuns the size of my fist!! Not too sugary sweet, but definitely rich. These were a world apart from the usual hard, stale commercial gulab jamuns one finds in most Indian sweet shops (Jax Heights, etc.). At the slightest application of pressure from my spoon, these jamuns pretty much collapsed into a semi-solid state. A good sign, in my book.

*Chai -- This was strong but the spices were well-balanced (i.e., not too much cardamum, cinnamon, etc.) I personally prefer lighter chai (i.e., removing the teabag before the chai gets too dark and strong), but this was enjoyable, though not amazing.

2109 Starling Ave, Bronx, NY 10462

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  1. The dal was actually just yellow and orange dal cooked down together. You're on with the tempering spices. Basically cumin, a bit of coriander, chillies and they seem to put tomatoes in their dal too.

    ll the sweets are made in house and they usually have an even better sandesh. Their sweets in general are some of the best I've ever had.

    The shutki chatni is made more like Sichuan chili bean paste. It's pretty much allowed to ferment past just drying and mixed with chillies which partially ferment too.

    I'll take over two of the fish dishes as I can't remember the name of the one Chittagong specific fish.

    The prakash mas (catfish) was extremely tender and flavorful. Bangladeshi fish almost always comes frozen and that means river fish like catfish should have even more of that muddy freshwater taste to them, but the flavors in this dish were too strong for that to come through. Basically flavorful white fresh and a delicious tomato based stew. I think I remember this having a strong hint of lime too.

    The muha mas (basically anchovies. I think they might literally be more fully grown anchovies while keski mas are baby anchovies) was cooked with potatoes, other vegetables and immersed in a similar tomato based sauce. The flavors were comparable, but the slightly crunchy muha mas added a stronger fish note which made the dish come together. The potatoes were remarkably well cooked for something that is stewed and then sits on a steam table.

    2 Replies
    1. re: JFores

      Thanks for filling in the gaps, JFores.

      Any idea about the contents of the mixed vegetable bharta (is that even its name?) and the purported shrimp and aloo/chana daal bharta?

      1. re: CitySpoonful

        i remember him saying there was broccoli in the mixed vegetable bharta (one of my fav dishes of the evening) but can't remember any other veggie that you haven't already mentioned.

    2. Photos from last Sunday's chowdown. I missed one or two dishes and didn't bother to snap the daal and the chai. The others are shown just as they arrived at our tables, except for the gulab jamun, which appears in cutaway view.

      Thanks again to JFores for organizing.

      2 Replies
      1. re: DaveCook

        Thanks Dave,

        BTW I think that the first pic is a dish that never made it to my end of the table. Looks like fish chatni with dal.

        1. re: JFores

          That's because it was at our end of the table. Khokon said it had shrimp, but I didn't try it so I'm not sure if it was shrimp and aloo or shrimp and chana daal. You think it's the latter, daal?

      2. I really enjoyed the shutki chatni, which JFores has already broken down. He told me that this particular serving wasn't as potent as it usually is, so the paste was less pungent and more earthy and spicy in flavor. It was fantastic when mixed into the various bhartas with rice. I'm now curious to see if I'd feel the same way when it's at full stinky strength!

        1. Hit Neerob for lunch, had a sampling of all the bhortas - mixed vegetable, aloo, aloo and lamb, tomato and eggplant - and an order of spinach, along with a can of soda. Total cost $8.

          With the exception of the eggplant - granted, I'm not the biggest fan - I thought all the bhortas were terrific, especially the mixed vegetable. The spicing was complex and did a slow burn on my tongue. I noticed that each bhorta had a slightly smoky, almost musty undertone - what ingredient/spice is responsible for that?

          The spinach was tremendous, one of the best spinach dishes I've ever had - in any cuisine. It was all I could do to restrain myself from scarfing the whole thing down and saving some to take home.

          Eager to try other dishes - including the dal - especially at these prices.

          2109 Starling Ave, Bronx, NY 10462

          5 Replies
          1. re: kdgchow

            Kdgchow, yes that spinach is amazing stuff. What I wouldn't give to learn how to make that at home! :)

            I'm not totally sure of this, but I suspect that smoky, musty taste in the bhartas came from the mustard oil. JFores would know for sure.

            1. re: CitySpoonful

              I thought the sharp bite in the bhartas came from the mustard oil (particularly noticable to me in the eggplant) and the smoky, musty undertone came from some sort of dried fish ingredient. But I may have misunderstood what JFores and/or the owner was saying about them.

              gree that the spinach was/is fantastic.

              kdgchow, go back and have the spinach and some dal for dinner. You won't be sorry.

              1. re: CitySpoonful

                The reason I didn't think it was mustard oil is that I didn't taste it in the spinach dish. I thought I saw some what looked like coriander stems in the bhartas, could that be it?

                1. re: kdgchow

                  Not sure coriander leaves/stems would give a smoky musty flavor. JFores, can you help us out re: the mystery ingredients that made the spinach dish so awesome at Neerob?

                  2109 Starling Ave, Bronx, NY 10462

                  1. re: CitySpoonful

                    It's mustard oil and potentially also mustard greens.

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HOME > Chowhound > General Topics >
Nov 16, 2011 05:15 AM

Serious question about what you expect for $100-$200 per person meals. I choke at $30

Not trying to stir the pot , so to speak, but what exactly do you expect for a meal that costs $100-$200 per person? The reason I ask is that I often see posts with titles like "Is it possible to get a good meal for $150 per person in XX city?" This is very foreign to me, as $150 (or less) is a months worth of groceries, or a weeks fuel tab to get to work and back. I make a decent wage, but I start to balk when a meal gets over $20. It may be because I am a frugal person by nature (that one meal could buy a months groceries), and partly due the fact that I feel that I will be disappointed in what I get for that price I( could have made it myself for less) etc. The most I have spent on a dinner was $75, and that was for two of us.

So my question to you is,, What would you expect for a meal that is in the $100-$200 per person range, and how often do you get a meal like this; daily, weekly, monthly, yearly, or only on special occasions? I don't need to know how much you make, or what you do for a living, but I would expect that you would be making $100,000 on up, or possibly retired.

Just curious.

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  1. We dined at Le Cinq in Paris and I'd say it was about $200 a person. I was initially hesitant to spend so much, but my husband insisted we have the experience. And I can say without a doubt that experience was so amazing that we still talk about it years later. The food was so incredible that at one point I thought I was going to cry. The waitstaff pampered us like nothing we had ever experienced. They even had a bouquet of white flowers just because it was our anniversary. The meal lasted for about 3 hours and the chef kept sending out surprise courses. It was worth every penny for an experience that we'll remember the rest of our lives.

    I'd say it would be worth not going out to dinner for a year, to experience dining at Le Cinq.

    1 Reply
    1. Different strokes....150 a week on fuel for commuting? You must have a hell of a commute, I spend about 120 a month. So we all budget differently and have our priorities.

      What do I expect? Multiple courses, at least 5. Technical perfection with a high degree of creativity. Surprises and delights. Beautiful, complex dishes and impeccable service. Dishes that make me wonder how they did it or that introduce me to a new ingredient or combination. These days I might hope to have a very high end meal once a year. For me there are restaurants worth saving for and traveling to. They are not for everyone.

      2 Replies
      1. re: babette feasts

        Exactly. Plus, dishes that make me love foods that I normally wouldn't choose.

        1. re: babette feasts

          Yes, I do have a Hell of a commute, 206 miles round trip every day. Don't like it, but I have to follow the paycheck. When I get my Saturn back on the road it will be about $240-$300 a month for fuel. The wagon finally said it needed a rest at 293,000+ miles, so it is time to rebuild the engine, and get back to 40 mpg instead of what I am getting now.

        2. you also have to factor in location/region. $20 won't go nearly as far toward a high-end meal in cities like NYC, SF or Chicago as it might in other places.

          1. What would I expect? Food that I won't or can't cook at home. Staff that will give me good ideas on wine (again, I like something that I wouldn't have at home.) A lovely environment and great service.

            How often do we do it? Less than in prior years. The better my cooking skills become, the less we go out for big to-dos.

            A couple of years back, a very good client of my husband's company owned a restaurant where meals, with mid-list priced wine, ran $100-$150 per person and could easily go above $200 with higher priced wine and additional cocktails.

            Because of the business connection, we visited once every other month or so. The food and overall experiences were truly outstanding. A visit was an all night event. The wine steward liked to take us down in the cellar to show and discuss wine selections for our meal. He knew we weren't $200 a bottle wine drinkers ($50 was more our speed) but he loved wine so much, he seemed to relish the challenge of selecting something perfect for us. The restaurant changed hands and as is so often the case, the new owner changed it for the worse (and quickly went bankrupt) We have wonderful memories of those meals.

            On vacation it isn't unusual for us to spend $200 on dinner for three people because it is vacation, my time to take a break for my second full-time job of meal planning, shopping and cooking. It is also a time for us to eat and drink much more than we usually do, which drives up the price. I do a lot of research about the restaurants and we pick ones that specialize in local dishes.

            We do a $125-$150 lunch two or three times a year at one of our favorite places. It is relaxation and entertainment for us. I cringe at $30 to go to the movies but have no problem spending that + on a great lunch.

            1. Only spend $$$$ for vacation meals or special occasions such as birthday. I expect and usually receive a meal that I will remember for years. It's all about the memories. I have eaten way more than my share of $20-$30 meals and very rarely remember them at all.
              On a different note, if you are spending $150 a month on food and $600 a month on fuel to get to work, I think you should move closer to work. Just my opinion.

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HOME > Chowhound > Kosher >
Apr 17, 2012 04:00 PM

Frozen Dinners in South Florida that can be shipped/brought to Bahamas?

Does anyone know of a caterer/take-out place in South Florida that can package frozen dinners for me to ship or bring to the Bahamas? Thanks.

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HOME > Chowhound > Southern New England >
Jul 29, 2012 05:37 PM

Six Main in Chester, CT! Wonderful!

Hey CHers!

I had a wonderful experience at Six Main in Chester. Here is the link: This restaurant joins a bunch of great spots in Chester, but is the first that specializes in vegetarian, vegan, and raw vegan food. While I am not a vegan, I eat in a vegan co-op for most of the year, so I was very excited to see a vegan restauranteur move into town.

Let me get the negative points out of the way. The service was so-so. We had a male server who was wonderful, but our other server seemed like she didn't know what she was doing. She spilled some olive oil on our table, and took away one of my dinner companion's appetizer plate before we were ready. Additionally, our candle wasn't lit, there was no music, and the room was too hot. There were only two off notes with the food. First, the table bread wasn't very good. It was squishy and too sweet. The dip it came with wasn't very good either. The second food problem was that there wasn't a good way to serve our appetizer, the burrata. It should have come with a cheese spreader and there wasn't quite enough bread. It made it very hard to eat, though the flavors were wonderful.

On to the positive points! The space is just lovely. It is soft, elegant and open. The bathroom was also beautiful.

Our drinks were all wonderful! I order the blueberry spritzer, which was made with cava, pimms, blueberries and orange bitters. It was great, though it didn't pair well with my main course.

My main course as the spicy cucumber noodles. I was blow away. The flavors were bright, punchy and bold. There was lime, cilantro, and basil over crunchy cabbage and cucumber strips. It wasn't shy on spice! I was expecting it to be more of a salad, but it really did seem closer to noodles. My companions got the zucchini quinoa risotto and the red pepper tagliatelle. They were both great. The risotto was creamy and when I asked my companion, a big meat guy, whether it was vegan or not he had forgotten. The tagliatelle was earthy and rich, though could have better been described as mushroom tagliatelle as opposed to red pepper.

Dessert was great too! We got the key lime pie and the cheesecake, both of which were vegan. I loved them. I don't even remember what our server told us they were made out of. It didn't matter. They were wonderful!

Overall, we can't wait to go back. While they still have some bumps to work out, it was a great experience. The food was wonderful. We left stuffed. The atmosphere was elevated and elegant. Hope to go back soon!

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  1. Well - we went with 4 other people the Sunday before Thanksgiving. This will be a mixed review.
    I always forget what a pain it is to find parking when you want to eat in Chester - luckily it was a Sunday nite so we were able to find a spot down the street next to another commercial building.

    We walked in and the first thing we all noticed was "how quiet it was"? the dining room was about half full - so we thought that the space made it awkward for large groups to sit , eat and talk. But the space is nice,if a little on the "sterile" side - needs to be warmed up somehow,

    Our server was very efficient and knowledgeable about the food - so on to the main show
    we all ordered cocktails - I had the spicy bloody mary - very yummy and spicy, everyone enjoyed their cocktails.
    For appys - we went with the nachos and goat cheese plate to split - also very good,
    For main course I had the Bridge Tofu - and it was well prepared and the kimchee component was the main attraction - and did not disappoint
    2 others ordered the raw pesto zucchini linguini and neither of them particularly cared for it - neither of them finished the meal
    2 others ordered the raw walnut tostado and ate every last crumb

    SO, while we were all excited to try this spot - it got mixed reviews from our group (who are all adventurous eaters)

    I think the advice is to choose your entrees carefully - if you have never eaten vegan - stay away from the "raw" selections.

    This dining is on the higher end of $$ - so consider all this as you make your choices,

    Not sure I will rush back there - but will probably give it another spin later this winter or early spring.

    1. We went on a Saturday. There was parking for the restaurant in the back so that was no problem The restaurant is beautiful. We sat at the bar and the bartender was very nice. We ordered the nachos, the Asian tofu salad and ravioli for appetizers and all were very good. For our main meal my husband had the mole burrito and I had the meatloaf, both were just okay. The service was a bit slow. The bartender spend alot of time making the special drinks so it was hard to get her attention for a refill. If it ever got busy there they would have a problem.


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HOME > Chowhound > Greater Boston Area >
Sep 6, 2012 10:06 AM

Where to watch the Pats game on Sunday without comprimising on the food? (North of the river, preferably)

Where can I find a decent spot to watch the game that also serves up quality food, preferably somewhere between Charlestown and Arlington (or surrounding areas)? The quality of the food is primary.

I'm thinking that "elevated bar food" is probably the safest option (The Gallows, Lord Hobo), but a decent burger will get the job done. I considered Tavern at the End of the World, but I hear there's only one small TV. Magouns Saloon is a possibility but the reviews seem mixed.

Waltham, Watertown, Arlington, Medford, Boston are all possible. Where would you go for a great Sunday lunch with a side of football?

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  1. As I recall, Tavern at the End of the World has a giant projection TV in its back room. The food isn't extraordinary at Parlor Sports, but they have lots of TVs and not the usual sports-bar crowd. Atwood's Tavern has good food, but they don't reliably turn their one TV on. Been a while since I've been to Spirit, but it's definitely a good place for NFL games. I imagine The Druid would have the game on, and I quite like its food.

    1 Reply
    1. re: MC Slim JB

      I believe that the TV at Atwoods is permanently gone.

    2. Nothing mixed about Magoun's from my bartender can be pretty salty, but everyone else is great. Food is good and their projectors make games on their huge screens look really great. You can also get Oktoberfest beers in 1L mugs in September and probably into October as well.

      But if food is first and the game is second, Magoun's is gonna be really packed so it's definitely more of a game place before it's a food place, especially for football.

      1. I like watching the early games at Lord Hobo. The food is perfectly fine. That TV they have to the left when you walk in is placed really well, so you can see it from most of the bar stools.

        1. If you're on the mood for sushi, All Seasons Table in Malden has several big tvs on the newer side of the restaurant.

          1. Thanks everyone for the suggestions! I've heard only good things about The Druid and have long planned to visit; I think I'll give it a shot.

            3 Replies


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HOME > Chowhound > France >
Sep 13, 2012 12:06 AM

La Table d'Eugene reopens with energy

Another fine dinner at Eugene last night. Starter of crab with Pampol beans and grilled squid spiked with verbena jus and herb sprouts. We mopped up every drop. On to quail for me, leg quarter confit with cassis, silky blood-rare breast served with braised rhubarb, beet puree, grilled fig; it looked like a valentine on the plate. Again, wiped the plate clean. DH ordered a half lobster with eggplant and lemon confit, very good but mine took all the awards at least as far as I was concerned. We both would have enjoyed our desserts more (pinion sable with extraordinary glazed figs and peach glace) had we not been so stuffed already. Maillard is not only good, he's very generous!

With 4 glasses of St. Joseph (white and red) and a half bottle of Badoit, tab was 128€. Sweet service from adorable and professional Catherina. Eugene remains my husband's favorite room.

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  1. I just read your review to the mistersister. He is coveting that quail!

    1. La Table d'Eugene was on our list for our trip this past June but they were closed for a private party the night we had available. I love quail so will definitely book it for our trip in March. Thanks for all your reviews. Seems like you had a great trip.


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HOME > Chowhound > Dallas - Fort Worth >
Dec 3, 2012 01:31 PM

Where to buy chestnuts?

Anyone know where I can buy chestnuts? I went to sprouts, since they have a good bulk food section, and didn't see it. Does central market have it? Looking for fresh or frozen.

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  1. I would imagine CM would have them.

    1. Any big Asian market. Super H mart always beats CM prices on them.

      1 Reply
      1. re: ChefJM

        Any place is less expensive than CM.

      2. Williams-Sonoma has had them in years past.

        1. I checked CM and they didn't have it (forgot to check the frozen section). I'll try to check the asian markets. Anyone seen them this year in any of the Garland/Richardson asian markets?

          1 Reply
          1. re: pgwiz1

            Saw a bunch at Super H Mart yesterday if you don't mind driving to Carrollton.

          2. FM 1410 had bunches of them in the window last time I went to Jimmy's last weekend.

            1 Reply
            1. re: HalfBaked

              oh awesome! I'll go see the spiceman!


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HOME > Chowhound > Home Cooking >
May 16, 2013 05:52 AM

What's for Dinner #217 - The Spring has Sprung Edition - Bunnies, Cicadas and Commencements (5/19/13)

Well, it seems that spring has sprung for many of us - nature is finally blossoming, cicadas will be back in the East to drive us all bonkers and Saturdays and Sundays are filled with caps and gowns.

Today, I find myself in a 7 hour computer training which is as exhilarating as you might expect. Luckily, I should be home early and so dinner will be another surf and turf this time with grass fed sirloin and lobster tails which are kind of small but I couldn't resist at Whole Foods. Can a lobster tail be too small? Hopefully in the next few weeks I will acquire some proper ginormous lobsters for a nice spring seafood dinner.

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  1. Surf and Turf! Sounds great.

    Our WF doesn't carry live lobster because it is "inhumane”. Thankfully the fish mongers around here don’t agree! Heading to ME soon and anticipating my lobster feast of the season

    11 Replies
    1. re: foodieX2

      Interesting, perhaps I'll ask them about this. I look forward to the bigger guys as the small tails are a pain in the rear to de-shell.

      1. re: foodieX2

        I thought *all* WF didn't carry lobsters because it was "inhumane" in the way they had to be killed. I always thought "well, lobsters aren't human, so how can it be inhumane?" ;-)

        1. re: LindaWhit

          Its not the killing, its the transport of and storage of a "live" animal

          <<Customers craving fresh crustaceans will have to look beyond Whole Foods Market Inc. after the natural-foods grocery chain decided Thursday to stop selling live lobsters and crabs on the grounds that it's inhumane.

          The Texas-based grocer spent seven months studying the sale of live lobsters from boat to supermarket aisle, trying to determine whether the creatures suffer along the way.

          In some stores, they experimented with "lobster condos," filling tanks with stacks of large pipes the critters can crawl inside. And they moved the tanks behind seafood counters and away from children's tapping fingers.

          Ultimately, Whole Foods management decided to immediately stop selling live lobsters and soft-shell crabs, saying they could not ensure the creatures are treated with respect and compassion.>>

          1. re: foodieX2

            They never have live lobsters or crabs but usually have lobster tails.

        2. re: foodieX2

          Totally agreeing with you and adding that WF does not carry live lobster because it is not a high profit margin item for them. But that is just what the local Manager of WF told me.

          Lobsters also do not have a nervous system which means they do not feel what we as humans know of as pain.

          WF is trying to play the "we are more sensitive" card by claiming they do not sell them because it is so terribly "inhumane" to the poor lobsters.

          1. re: Fowler

            They'd have fit seeing how the fishermen man-handle them then.

            1. re: Fowler

              Fowler - fact-check / source? I'm hearing from my in-house biology expert "of course lobsters have a nervous system!".

              1. re: MidwesternerTT

                The type of "nervous system" which is capable of letting them feel what humans know as pain?

                1. re: Fowler

                  There was a fantastic DFW essay in Gourmet many years back called "Consider the lobster". It was interesting and, of course, incredibly well-written.

                2. re: MidwesternerTT

                  I think they have a nervous system as they move, but I'm not sure if they have awareness or all of those higher level functions that us humans are blessed with..or challenged by depending on your outlook.

            2. Tonight will be the grilled ham steaks that never came to be last night. And tomorrow, this:
              I saw the pic on my facebook feed this morning, and it was like "yowza!!". I love pistachios, and can't want to give this a try.

              17 Replies
              1. re: alliegator

                Love the sound of that pasta dish - except I can't find the Mediterranean pine nuts that won't give me pine mouth. I'm going to have to renew my search (other than from

                1. re: LindaWhit

                  I really think it would be ok if you just omit. I don't have much advice for sourcing pine nuts, as I'm a huge fan. I'll report back over the weekend on the recipe :)

                  1. re: LindaWhit

                    Oh, I was just talking to a friend about this as I discussed my hate of spinach teeth.

                    1. re: LindaWhit

                      I was thinking about that myself the other day...where DOES one find pine nuts that won't give you the dreaded "pine mouth". I can't remember if Trader Joe's pine nuts cause PM or not.

                      1. re: littleflower

                        TJs pine nuts are from China, Russia and Vietnam - those are the inferior nuts, so yes - they would. And yes, they did. That's where I discovered pine mouth affects me.

                        1. re: LindaWhit

                          That is a shame...Trader Joe's needs to seriously upgrade their selection of pine nuts! They are too quality of a store to be selling an inferior product.

                          I guess the search continues... :-).

                          1. re: littleflower

                            knock on wood, i've never had pine-mouth - and i don't know enough about it to know if it's just a matter of time, or if it just happens to some and not to others (i buy mine there, and luckily have never had pine mouth)... i think if TJs sold the "good" stuff it would be even more expensive than it already is. it would be nice to have the option, though, for people who are afflicted.

                    2. re: alliegator

                      Still doing the ham steak, but I'll do some instant steamed green beans and steam in bag potatoes from the produce section. After a month of guests, the man's wreck, and some, uh, cosmetic injections to the forehead today that left me with a blinding headache, I think easy is the way to be.
                      You really can't go wrong with ham, beans & taters!!

                      1. re: alliegator

                        Sounds like a great meal. I had its counterpart meal this week. Hamsteak, mashed taters and smothered green beans. Potatoes and green be and are great with ham.
                        I hope that your honey isn't to sore. How has he been? Hoping he is doing well.

                        1. re: suzigirl

                          Thanks so much, suzigirl. He is fine and unfazed.
                          We're looking forward to a little time alone now that the Thainamic duo has departed, and getting ready for my brother's wedding in Hawaii on June 1.
                          Yup, he's basically bleeding money--but we'll fix it. He's a positive guy, and I'm a lucky gal.

                            1. re: mariacarmen

                              That's exactly what I was thinking. What a hoot

                              1. re: mariacarmen

                                Hehe, glad you like! We had to refer to the both of them as something humorous!
                                Love and miss those girls, but Hawaii awaits. As Jay Z (I think) said "on to the next one..." I'm exhausted, but looking forward to some Hawaii food! After that, you'll find me on some tacky pool floaty drifting aimlessly in one of a bazillion Phx overly landscaped pools. Oh course hounding from the phone. I'll give that a :/ Sun good, skin cancer bad.

                          1. re: alliegator

                            Urgh, the ol' man still has not arrived. I really want to grill those purdy ham steaks, but may just broil. Plus, lots of kids in the grill area---love the apartment living!!
                            Either way will still be tasty and I can spend some time on Zillow seeing if there is an acceptable standing home 'round here.

                            1. re: alliegator

                              All of this talk about ham steaks, I might just have to ask the deli counter to cut me a hunk of black forest ham tomorrow and join the club. It's just as simple as a a few minutes of grilling or broiling? I love ham, why not a ham steak?

                          2. re: alliegator

                            Really liking that pistachio-asparagus pesto--wow. Must try.

                            1. re: ChristinaMason

                              +1! I am making that this weekend - tho will sub prosciutto for the bacon, me thinks :)

                          3. It has been SO nice here (finally!) this week, that we have been having porch meals! Last night was grilled chicken sausages with sauteed peppers and onions and mozzarella chees, oven baked fries and salad. With a couple of cold beers on the side.

                            Tonight is a no-cook meal of avocado and chickpea tacos and mango salsa. A few more beers and some lounging on the screened in porch. Enjoying the lull before the storm that is graduation next week. Yikes!

                            1. Have a already grilled chicken breast to use so I think I'm going to take the suggestion of valerie in my "what to do with this" thread and make fajitas. I've never actually made them at home before!

                              Or, I might do something with brown rice, some kind of warm brown rice salad with the chicken... I dunno. Probably will end up doing the fajitas since they'll cook quickly. We have a busy weekend planned so I need to start working on my usual weekend chores tonight.

                              7 Replies
                              1. re: juliejulez

                                Fajitas are such a fun dish to make at home. And easy!

                                1. re: juliejulez

                                  We love fajitas at home and they are so simple though I do miss that whole restaurant served on a sizzling cast iron platter show.

                                  1. re: fldhkybnva

                                    Yeah I guess I could eat them out of my skillet haha!

                                  2. re: juliejulez

                                    I ended up doing the fajitas, and they were delicious. I feel a little silly that I've never made them before. It wasn't something my mom made growing up and it's not something I order often in restaurants so it doesn't even pop in my head. They're a good "cooking for one" dish and are pretty low calorie too. I put some olive oil in my cast iron, threw in the onions and peppers, then seasoned with ancho chile powder, cumin, cayenne, onion and garlic powders, and some salt. I didn't have flour tortillas but they were still good with corn. Also threw on some shredded chihuahua cheese. These will probably become a normal dish for me, especially in the summer... might try doing it on the grill w/ the cast iron on the really hot days.

                                    Also put together my lunch for tomorrow... just cooked up some penne and a jarred arrabiata, and the last of the cheese stuffed chicken meatballs from the freezer.

                                    1. re: juliejulez

                                      They are so quick and delicious and a nice spin on tacos. I like to add a few diced chipotle peppers in adobo sauce if you like some heat.

                                      1. re: fldhkybnva

                                        Ooo that sounds good. I love heat, I should have done that, I have an open can in the fridge.

                                  3. Blackened New York strips with mushrooms seared in sherry and butter, sauteed asparagus w/parmesan cheese, Caesar salad and a nice Syrah--cooked and served on the back deck. A little weekend before the weekend.

                                    5 Replies
                                    1. re: flavrmeistr

                                      Steak and shrooms with asparagus and Parmesan is the most frequent go-to dinners in our house. This is quite the classic and perfect meal for us at any time. Do you use a particular blackening seasoning?

                                      1. re: fldhkybnva

                                        I use Paul Prudhomme's Redfish Magic with a pat of butter on each steak and a black iron griddle on the outdoor gas burner. It's so good I can't bring myself to grill a steak anymore.

                                        1. re: flavrmeistr

                                          Wow it sounds great and perhaps might work with the vent on high inside on a cast iron pan?

                                          1. re: fldhkybnva

                                            I wouldn't, especially if you have a sprinkler system. The average household stove burner doesn't generate enough heat, nor does the average stove vent move enough air to stay ahead of the smoke. There's a lot of smoke.

                                            Blackening, barbecuing and deep-frying are safer and better done outdoors, in my opinion.


text:
HOME > Chowhound > San Francisco Bay Area >
Aug 25, 2014 09:31 PM

Mi Grullense 3 (taco truck/oaktown)

for literally decades Mi Grullense has stayed in the Goodwill parking lot.
this year, they have taken over 2 El Ojo DE Aqua's (fruitvale * derby)spots
Fruitvale features a tequila bar and seating within the buildiog.

Derby has a "grand opening" sign but no specials seen. they now carry seafood similiar to Mariscos La Costa.

had a burrito(6) at the fruitvale spot and lengua & fish taco (1.75)@ derby. lengua tender as was fish which wasn't fried.

both locales have limited parking but a large dining area.

  1. Click to Upload a photo (10 MB limit)
  1. Thanks for this tip. Any idea where El Ojo de Agua has relocated?

    1 Reply
    1. re: Melanie Wong

      no. seen one truck near s.l. border on international. other one or 3rd St. san francisco. haven't stop at either one for awhile.


text:
Onward to NPR

Posted Monday, February 7, 2011 at 9:48 p.m. by Chris Amico in Self-Indulgence about jobs and journalism

I've been holding off writing this post. It is, for a number of reasons, a hard one to write. Maybe it shouldn't be--but it is.

Wednesday is my last day at the NewsHour. Two years and a week ago I moved across the country with a backpack for a job I was recruited for in a tweet. Since then, I've worked on projects than reshaped how I think about journalism and changed the way I call myself a journalist.

There were other, smaller projects along the way, many of which simply taught me to learn from failure and keep good notes.

I'll be carrying all of that with me when I start at NPR next week, where I'll be helping build a platform for reporters around the country covering public policy at the state level. That project is Impact of Government.

Two years ago I couldn't set up a web server or build a RESTful API or do much of anything in javascript. I wasn't much of a CAR guy in the traditional sense (I'm probably still not). I had a vague sense that I liked programming in the context of journalism, but I mostly thought of coding as my wood carving (something relaxing and mostly harmless) after long days freelancing in the emptying newsrooms of the Bay Area. Then someone hired me as a carpenter.

This is all a long way of saying thanks to everyone at the NewsHour. I'll do my best to live up to what I've learned.

Comments are closed for this post. If you still have something to say, please email me.